Rhubarb and Strawberry Coffee Cake

Monday, April 29, 2019

It's officially rhubarb season!  A couple of weeks ago, my mom made a rhubarb crumb cake that looked absolutely delicious.  I was so jealous that I wasn't in Miami to be able to enjoy some and it got me thinking about baking with rhubarb.  I have actually never baked with it before, but I have enjoyed countless desserts with rhubarb and love the tart and tanginess that it brings.

I spotted some fresh rhubarb at the grocery store this past weekend and took it as a sign.  So I picked up a some of the stalks and headed home to bake.  This rhubarb strawberry coffee cake is pretty simple to make and does involve practically using every bowl in your kitchen (haha!), but it's so worth it in the end.

Vanilla cake loaded with cream cheese and a perfect sweet-tangy fruit filling, topped with a buttery crumble...I mean, what's not to like?!

Rhubarb and Strawberry Coffee Cake
{Yields: 12 servings}

Fruit Mixture:
1-1/2 tsp. cornstarch
3 tbsp. granulated sugar
3/4 cup chopped fresh strawberries
3/4 cup chopped fresh rhubarb
1 tbsp. water

Cream Cheese Filling:
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
1 large egg, lightly beaten

2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup cold butter, cubed
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. Kosher salt
1 large egg, lightly beaten
3/4 cup sour cream
1 tsp. vanilla extract

Start by preheating your oven to 350 degrees.  Line the bottom of a greased 9-inch springform pan with parchment paper; then grease the parchment paper.  In a small saucepan, mix the cornstarch and granulated sugar together.  Then stir in the strawberries, rhubarb, and water.  Bring the mixture to a boil over medium-high heat.  Once boiling, reduce the heat and allow the mixture to simmer uncovered until thickened, about 6-8 minutes.  Be sure to stir the mixture occasionally.

For the cream cheese filling, beat the cream cheese and sugar together until smooth in a small bowl.  Add in the lightly beaten egg and mix until combined and set aside.

In a large bowl, combine the flour and granulated sugar, then add the cubed butter and cut it into the flour mixture until crumbly.  Reserve 3/4 cup of the mixture for the topping.  Stir in the baking powder, baking soda and salt into the remaining flour mixture.  In a smaller bowl, whisk the egg, sour cream and vanilla until blended and gently stir it into the flour mixture being sure to not over mix!

Spread the batter onto the bottom and up a 1/2 inch on the sides of the prepared pan.  I used an offset spatulate to help smooth the batter in the pan.  Spread the cream cheese filling over the batter, leaving a 1/2 inch border around the edge of the pan.  Spoon the fruit mixture over the top of the cream cheese filling and sprinkle the reserved crumb mixture over the top.

Place in the oven and bake until edges are golden brown, 50-60 minutes.  Allow the cake to cool on a wire rack for 20 minutes, then loosen the edges from the side of the pan with a knife.  Cool completely and then remove the rim from the pan and serve!  If not serving right away, refrigerate the cake until ready.  Once ready to serve the slices of coffee cake, place them in the microwave for 15-45 seconds to slightly warm them.  Enjoy!

Recipe from Taste of Home.

Friday Favorites | No. 44

Friday, April 26, 2019

Friday is here!  I don't have any big plans for the weekend, but I'm okay with that since it is supposed to rain all weekend here Rhode Island...so it might just be a stay in and watch movies/eat popcorn kind of weekend.  Do you have any fun plans?

As usual, here are my favorites finds from the week that I wanted to share with you!

I LOVE this Etsy shop so much and want to purchase pretty much everything in it.  My some of my favorites are these adorable personalized note cards, this print, and this zippered pouch!

I received this exfoliating treatment in a Fab Fit Fun box awhile back and a couple of weeks ago I pulled it out and decided to give it a try.  Guys, it is sooooo good!  In less than 2 minutes, I found my skin to be smoother, brighter/have an evener tone and the fine lines around my eyes and forehead to be less noticeable.  I have been using it once a week for a couple of weeks now and let me tell you, this facial in a bottle is pretty magical!

These high waisted yoga pants are so amazing that I wanted to share them again with you!  They are only $22.99, soft as butter and rival Lululemon Alight II pants...run to your computer ASAP and purchase.  You will not be disappointed.

Such a cute preppy bracelet for summer and you can monogram it!

I don't know about you, but my hair is super thin and it creases from hair elastics really easily.  I found these scrunchies on a recent work trip and have been loving them for when I put my hair up at night when I go to bed.  I wake up the next morning with frizz free, undented hair that is ready to be restyled with ease.

If you are looking for a super comfy button-up sleepshirt look no further.

My mom sent me these adorable rain boot clogs a few weeks ago and I 100%  love them.  April showers are a thing here in New England and these little clogs are so easy to slip on, super comfy, keep my feet dry from puddles/rain and the navy dog pattern is just perfect!

Carrot Cake Truffles

Thursday, April 25, 2019

With spring officially in the air, I have really been in the mood to make some fun seasonal treats.  These carrot cake truffles came about when I was browsing the aisles at Target (surprise, surprise) a couple of weeks ago and found Carrot Cake Oreos in the Easter section.  I knew they would be amazing transformed into a truffle, and boy was I right!

The Carrot Cake Oreos are a carrot cake cookie and filled with a cream cheese frosting filling.  So good on their own, but even better when combined with more cream cheese and then dipped in white chocolate.  These were a MAJOR hit at the office when I brought them in and I guarantee that if you make them for a party or even your co-workers, you will get the same reaction that I did!

Carrot Cake Truffles
{Yield: 24 truffles}

1 package (12.2 oz.) of Carrot Cake Oreos
1 package (8 oz.) of cream cheese, room temperature
1 package (10 oz.) Ghirardelli Chocolate White Chocolate Melting Wafers

To make the truffles, start by crushing the entire package of cookies into fine crumbs in a food processor and then place in a medium bowl.  Add the cream cheese to the crumbs and mix until well blended.  Then using a cookie scoop, scoop and roll the cookie mixture into 24 balls, about 1-inch in diameter, and place on a cookie sheet lined with parchment paper.

Once all rolled, place the truffle balls into the freezer for 10 minutes to set up.  While they are chilling, melt the 10 oz. of white chocolate melting wafers in the microwave in 30-second increments, being sure to stir the chocolate between so it doesn't burn.

Dip the truffle balls in the chocolate coating evenly and place back on the parchment lined baking sheet.  Tip: place the truffle into the chocolate and carefully roll around to coat in the chocolate.  Then lift the truffle from the chocolate using two forks to allow the access chocolate to run off before placing back onto the parchment paper.  You can decorate the top with of the truffles with sprinkles or just use the leftover white chocolate and drizzle it over the top like I did for a nice decorative touch.

Place the truffle balls into the fridge for about 1 hour or until firm and then enjoy!  Be sure to store the leftover truffles (if you have any that is) covered in the fridge and they will last for about a week.

Spring Mood Board

Monday, April 15, 2019

Yesterday was b-e-a-u-tiful in Providence; I'm talking 70 degrees people!  I can't wait to get back to wearing all of my favorite dresses and shoes in the next couple of weeks as the weather warms up more consistently.  But until then I thought it would be fun to put together items that are inspiring me color and fashion wise for spring!

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